Roasted Carrots with Toasted Cumin Coriander Blend

I love roasted carrots. Drizzled with olive oil and sprinkled with sea salt, roasted carrots almost taste like a sweet-savory dessert, at least to me. Sprinkle with Toasted Cumin-Coriander Blend before roasting to get a lovely, fragrant warm spice note.
Prep Time: 5 minutes

Cook Time: 30-40 minutes

Serving Size: 4 sides

Ingredients

1 small bunch of carrots, tops removed

2 tablespoons extra virgin olive oil

1 to 1½ teaspoons Toasted Cumin-Coriander Blend (recipe below)

Sea salt, to taste

Process

Preheat the oven to 400 degrees Fahrenheit.

Drizzle olive oil on a rimmed baking sheet.

Peel the carrots if necessary. If the carrots are on the larger side, cut in half. Or, you can leave them whole; they will just take a bit longer to cook.

Place the trimmed carrots on the oiled baking sheet. Drizzle the carrots with more olive oil. Sprinkle the carrots with sea salt and Toasted Cumin-Coriander Blend. Toss and roll the carrots about on the sheet pan to coat all over with the oil and spices.

Roast in a 400 degree Fahrenheit oven for 30-40 minutes (depending on the size of your trimmed carrots), rotating/flipping/tossing half way through cooking.

Serve as a hot side dish.

Toasted Cumin-Coriander Blend

Adapted from 660 Curries by Raghavan Iyer

2 tablespoons coriander seeds

1 tablespoon cumin seed

Toast the spices in a dry skillet over medium-high heat. Shake the skillet occasionally. When the spices turn reddish brown and slightly nutty remove the spices from the skillet and onto a plate to cool.

Once the spices have cooled, ground them in a spice grinder until fine. Don’t grind the spices when they are still warm. It’s important to wait until they are cool.